<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1234 Rice Pilaf</title>
      <categories>
        <cat>None</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>tablespoon</unit></amt>
        <item>Butter</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit/></amt>
        <item>Pats coil fideo ( about 1 cup)</item></ing>
      <ing>
        <amt>
          <qty>3</qty>
          <unit>cups</unit></amt>
        <item>Raw Uncle Ben's rice (for best results)</item></ing>
      <ing>
        <amt>
          <qty>4</qty>
          <unit>cans</unit></amt>
        <item>(14.5 oz. each) chicken broth</item></ing></ingredients>
    <directions>
      <step>  Melt butter in a 3-4 qt. sauce pan on medium heat. Break the fideo into 1-2
  inch pieces and brown carefully in the butter until golden brown. Add the
  rice and continue browning until the rice starts to lose it's translucent
  quality. Add the chicken broth and bring to a boil. Cover and reduce heat
  to low. Cook about 40 minutes or until all the liquid is absorbed. This is
  one of my most requested family favorites, it freezes well, and holds well
  for buffets and pot lucks. If you cut the recipe in half, reduce the
  cooking time to 25-30 minutes.
  
  Posted to KitMailbox Digest  by GAdams1350@aol.com on Sep 5, 1997
 
</step></directions></recipe></recipeml>
